I love bird-watching because it puts me "in the moment"...I find it's a great form of meditation. I can stay in the present moment for a long time without mulling over the past, or planning for the future.

It's the beginning of fall, but we're having an "indian summer". It's beautifully warm, sunny and dry, with a light breeze. We went to the Caigle Farm Triker "thingy" yesterday, and it was a gorgeous day...blue skies with a few cotton ball clouds, and the leaves were just beginning to turn. I had a daredevil ride on a powerful Quik Trike, swooping like a rollar coaster over lakes and fields, mountains and trees, loving every breathless moment. It's easy to forget about everything bad going on in the world when you're flying high (and low) above the ground.

Today's "bird moment":
Saw a momma Downy Woodpecker, and her young offspring eating at the suet. The baby still had fuzzy pinfeathers on his crown, and a small sharp beak. I love watching the babies as they learn to fly and perch. This little guy kept awkwardly flying about and trying to land on the iron pole for the feeder. He'd grab it with his claws, then start sliding down it like a fireman on a pole, cheeping loudly the whole time. It's amazing, though, how quickly they do learn...in a day or two he'll be negotiating it like a pro.
Also watched a few cardinal babies...they are much more trusting than their elders (and very noisy).

Today I'm making Mediterranean Turkey Burgers with Heirloom Tomatoes, Shrimp in Red Curry, Morrocan Rice, Bangers and Mash ( Cabbage with Sausage), and Sugar Snap Peas with Chinese vegetables. It's good to have some less expensive "comfort foods" in these tough economic times, so I'm including the recipes for the turkey burgers and cabbage, which are easy, quick, very healthy and low-cal.

Mediterranean Turkey Burgers with Heirloom Tomatoes

Preheat a large George Forman Grill (or outside grill)

In a large bowl, mix together:

One and a half to two lbs of fresh ground turkey, or chicken
1/2 C. whole wheat bread crumbs (Panko style)
1/4 C. ketchup or 2 tbsps tomato paste
1/2 tsp worchestershire sauce
1-2 tbsps barbeque sauce
1/2 red pepper, minced
2-3 scallions or shallots, trimmed and finely sliced
1-4 oz. box reduced-fat feta cheese with sundried tomatoes and basil, crumbled
1/4 C. shredded or grated parmesan cheese (optional)
Several dashes Tony C's
salt and pepper to taste

Thoroughly blend ingredients, and separate into 4-oz. patties. Place on a pre-oiled baking sheet or parchment paper. Slice 3 fairly large heirloom tomatoes and season with salt and pepper.

Grill burgers for 4 minutes, then lift lid and place a tomato slice on each burger, close lid and cook for another minute. Remove from grill and serve as is, or with a bun and all the fixings.

Sandra's Bangers and Mash (Cabbage and Sausage)

This is a very quick, tasty way to prepare fresh cabbage. Len loves it!

In a large dutch oven, cook 1 medium onion, diced, in 1 tbsp olive oil until soft.
Add 1 lb. sweet italian chicken sausage, diced or cut in rounds, and saute 1-2 minutes.
Add 1 tsp caraway seeds, stir and cook 1 minute.
Add 1 small head of cabbage, trimmed, cored and sliced, along with 1 can Progresso French Onion Soup
Add salt, black pepper and Tony C's to taste.
Bring to a boil then reduce heat and simmer for 25-30 minutes.
Serve with good hearty, whole grain bread